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Market Beef 4-H Project Record Book
Ages 12 - 15
Rev. 11/2014
Name: Address: 4-H Club: 4-H Leader: 4-H Age (as of 1/1): Years Showing 4-H Beef: Record Started: Record Closed: Month/Day/Year Month/Day/Year
MSU is an affirmative-action, equal-opportunity employer. Michigan State University Extension programs and materials
are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status.
W hy Keep Records?
Keeping records on your project can be interesting and fun - not dull or boring. Good Records will: Help you learn about animals, their rate of growth, the feed they require, the cost
of the feed and their habits.
Help you plan future projects.
Let you know if you made or lost money and how much.
Improve your management practices.
Give you a record of your project activities.
Keep this record as part of your Personal 4-H Records. This information is helpful for you to plan future year’s market projects, and to apply for 4-H awards or a 4-H scholarship. Remember - Records are no better than what YOU put into them!
I understand that this is a completed Market Beef Project Record Book as required.
4-H’ers Signature:
4-H Leader’s Signature:
Objectives: To let 4-H Members:
Experience the obligation and responsibility required in a livestock enterprise. Experience and cope with the “values” and “attitudes” of responsibility, in a
relatively unsupervised environment. Supervision will be on a periodic basis. Contribute to the family table with meat, or to experience the marketing process
and system, throughout sale of the product. Experience competition through showing the animal at local area organization
sponsored shows, the fair and state wide shows.
MSU Montcalm Extension 211 W. Main Street, P.O. Box 368
Stanton, Michigan 48888 http://msue.anr.msu.edu/county/info/montcalm
Phone: (989) 831-7500 Fax: (989) 831-7515
2
Montcalm County
4-H Beef Program
Member’s Achievement Summary
20____
Your Name:
Date of Birth: 4-H Age (as of 1/1):
School Attending: Grade:
Number of Years Showing 4-H Beef in Montcalm County:
Have you participated in another county’s beef program? Yes No
If Yes, list the counties and the number of years in each:
______________________________________________________________________
______________________________________________________________________
List some of the Beef Project activities you would like to participate in (outside of the fair) such as trips, shows, clinics/workshops, posters/projects, demonstrations, quiz bowl, skill-a-thon’s, and judging team and WHY:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
What do you want to improve this year in your Beef Project?
______________________________________________________________________
______________________________________________________________________
3
Name of Primary Animal: Type of Identification: Tag #: RFID #: Breed(s): Color: Date (Month) of Birth: Markings: Please Check One: Please Check One: Purchased Raised Steer Heifer Weigh-In Weight: Date Weighed: Method: Finished Weight: Date Weighed: Method: Purchase Price: (If you raised the animal, list the current market value.)
My 4-H Beef Project Animal(s)
Name of Secondary Animal or Extra: Type of Identification: Tag #: RFID #: Breed(s): Color: Date (Month) of Birth: Markings: Please Check One: Please Check One: Purchased Raised Steer Heifer Weigh-In Weight: Date Weighed: Method: Finished Weight: Date Weighed: Method: Purchase Price: (If you raised the animal, list the current market value.)
4
My 4-H Beef Project Photographs A completed record book should include a beginning photograph and a finished picture. You are encouraged to be in the photo with
your project animal. You should also include captions on your pictures that at least include the date of the photograph. If you choose to include extra photos, please include them at the end of this book and be creative!!!
5
6
My
4-H
Be
ef
Pr
oje
ct F
ee
d R
ec
or
d a
nd
Ex
pe
nse
s
In t
his
se
ctio
n, yo
u w
ill c
alc
ula
te y
ou
r co
st
to fe
ed
this
ma
rke
t a
nim
al.
Re
co
rd b
y t
he
am
ou
nt
of
fee
d p
urc
ha
se
d,
we
igh
ed
o
ut
or
fed
duri
ng
ea
ch
mo
nth
. G
rain
and
su
pple
me
nts
: a
mo
un
t a
nd
co
st
of
gra
in,
am
ou
nt
and
co
st
of
sup
ple
me
nts
, in
clu
din
g c
om
me
rcia
l m
ixtu
re (
pro
tein
, m
ine
ral, s
alt,
etc
.)
Bra
nd
na
me
s d
o n
ot
ma
tte
r, b
ut
co
nte
nt
an
d c
ost
do
. H
om
e
gro
wn
fe
ed
sh
ould
be
lis
ted
by f
air
ma
rke
t valu
e.
To
sim
plif
y t
his
cha
rt,
yo
u d
o n
ot
ha
ve
to
we
igh
yo
ur
fee
d e
ve
ry
fee
din
g.
Ave
rag
es
are
ok
an
d e
nc
ou
rag
ed
. I
f yo
u a
re f
eed
ing
mo
re a
nim
als
th
an
on
e, you
will
wa
nt
to fig
ure
th
e f
ee
d
for
JU
ST
yo
ur
anim
al b
y d
ivid
ing
th
e t
ota
l lb
s. fe
d b
y t
he n
um
be
r o
f a
nim
als
.
Mo
nth
ly c
ost (f
eed
) =
Cost
of
the
fe
ed
(p
er
lb.)
x lb
s.
use
d.
M
on
thly
co
st (h
ay)
= N
um
ber
of
ba
les f
ed
x c
ost
pe
r b
ale
.
FE
ED
TY
PE
D
ecem
ber
January
F
ebru
ary
M
arc
h
April
May
June
July
T
OT
AL
Type o
f G
rain
:
Lbs.
Use
d
Cost
of
Feed (
per
lb.)
M
onth
ly C
ost
Type o
f C
oncentr
ate
s:
Lbs.
Use
d
Cost
of
Feed (
per
lb.)
Month
ly C
ost
Type o
f M
inera
ls:
Lbs.
Use
d
Cost
of
Feed (
per
lb.)
Month
ly C
ost
Type o
f H
ay (
qualit
y):
Num
ber
of
Bale
s F
ed
Cost
per
Bale
Month
ly C
ost
MO
NT
HLY
FE
ED
TO
TA
L
Fin
d the s
um
of
your
m
onth
ly c
osts
.
TO
TA
L F
EE
D
CO
ST
My
4-H
Be
ef
Pr
oje
ct E
xp
en
se
s o
n P
ro
jec
t A
nim
al
In t
his
se
ctio
n, yo
u w
ill c
alc
ula
te y
ou
r co
st
to p
rep
are
yo
ur
ma
rke
t b
ee
f p
roje
ct
for
the
fair
and
au
ctio
n.
Ple
ase
fe
el fr
ee
to
in
clu
de
atta
ch
me
nts
of
actu
al e
xp
en
se
s w
ith
yo
ur
reco
rd b
oo
k.
T
OT
AL
EX
PE
NS
ES
FO
R T
HIS
AN
IMA
L
Expe
nse
Ite
ms
De
ce
mbe
r Ja
nu
ary
F
eb
rua
ry
Ma
rch
A
pril
Ma
y
Ju
ne
Ju
ly
Pro
ject
To
tals
($
)
Mo
nth
ly F
ee
d T
ota
l
(fro
m p
ag
e 6
)
Ve
terin
ary
Ch
arg
e
Be
dd
ing
Inse
cticid
es
Fittin
g &
Sho
win
g
S
upp
lies
Ma
rke
tin
g o
f A
nim
al
Mis
ce
llan
eou
s
Mo
nth
ly T
ota
ls
7
My 4-H Beef Project Weight Record In this section, you will calculate the rate of gain for your project animal. Calculate information only for the animal that you will be taking to the fair.
1) Calculate the weight that your animal gained. lbs. of Gain 2) From your data, find the number of days between
the start of project and the end of project. Days on Feed 3) Calculate the Average Daily Gain 4) Feed Efficiency (FE) is the weight of dry matter feed fed to an animal to produce one
pound of gain. Calculate your market beef project’s FE. Note. A normal beef FE range is 6 – 8:
Total lbs. of Feed Fed: lbs. (sum this from pg. 6) Dry Matter Feed = Total Feed Fed lbs. X 0.85 = lbs. lbs. of Dry Matter
lbs. of Gain 5) Describe how you can estimate the weight of a steer if you do not have a scale
available:
Weight of
Animal (lbs.) Date of
Measurement
Method of Weight Measurement
(Scale, Weight Tape)
START OF PROJECT
END OF PROJECT
= Feed Efficiency =
= Average Daily Gain = lbs./Day Days on Feed
lbs. of Gain
8
Your Market Beef Project Break Even Price 4-H animals are sold by the pound at Large Animal Meat Sale Auction. Find out what bid price (per lb.) you need to get at the Large Animal Meat Sale Auction to break even on your 4-H Market Beef Project.
What is the current selling price of beef (per lb.)? _$_____________________
This price should be current as of June 1 of current year. Would you have been able to make a profit selling on the open market?
Why?
How could you decrease your Break Even Price of your animal to make a larger profit while still raising a quality Market Beef Project?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
EXPENSES ON MARKET ANIMAL: (From Page 7)
____________________
PURCHASE PRICE OF ANIMAL: (From Page 4) ____________________
TOTAL PROJECT EXPENSES:
$ = TE
FINISHED WEIGHT OF ANIMAL: (From Page 4)
Lbs.
= FW
BREAK EVEN PRICE (BE) = TE
= FW
9
Know Your Cuts of Meat List the cuts of a beef carcass from the diagram and match the numbers to the photo below:
Of the nine wholesale cuts of meat listed above, which cut is the most valuable?_______________________________________________________________ _ What is your favorite food from beef (e.g. Hamburger, Prime Rib, New York Strip Steak,
Pot Roast)? Which wholesale cut (one of the nine listed above) would your favorite come from?_______________________________________________________________ _ Meat is the main product from a cow. Describe other products (called animal by-products) of the slaughtered cow/carcass:
______________________________________________________________________
______________________________________________________________________
Bone meal is a beef by-product that is now controversial. Why is beef bone meal
controversial?
3
1
2
4
5
6 7
8
9
____ Brisket
____ Chuck
____ Flank
____ Loin: Short Loin
____ Loin: Sirloin
____ Plate
____ Ribs
____ Round
____ Rump
10
11
Extra Credit for My Market Beef Project for Ages 12-15: An outstanding 4-H project is one that goes above and beyond what is expected. This section will help you identify projects that you can do to enhance your knowledge in your project area. Be creative! Your own ideas are also encouraged. This project will be handed in at the same time as your record book but must be kept separate from the record book. No pages should be added to the actual record book! Write a report on one of the following topics. Report must be at least one
page:
FOLKPATTERNS: Visit with a former livestock or dairy farmer to compare and contrast today’s Beef Projects with those in the past. What is better today? What was better in the past? OR describe the significance of the cow in Spain’s “Running of the Bulls”.
LEADERSHIP: How you have become a better leader through your years in the 4-H Beef Project? Describe what you have done and how you have grown.
ANIMAL SCIENCE: Describe the proper care and nutrition of your market animal OR how you selected your market animal.
VETERINARY SCIENCE: Describe a veterinary practice, procedure on livestock OR explain the digestive system of the cow OR describe cross breeding in cattle. Other bovine veterinary topics may be used for your report.
Photography Report: All photos are to be taken by the exhibitor (you).
Choose one of the following topics:
My Beef Project: Keep a photo journal of your market beef project. Photographs should represent the entire length of the project. A minimum of 12 photos from eight DIFFERENT TIMES must be included. All photos do not have to be of the animal. They could be of club meetings, field trips, shows, etc.
Job Shadow: Complete a portfolio that highlights your job shadow experience. This might include a story of your experience, photos and so on. Be creative! Job shadows can follow any agricultural career. Call the office for suggestions of places that will welcome you!
Leather craft: Include a project that can easily accompany this beef record book and outline the process of making this beef by-product (from cow to finished product.)
Entomology: Create an Insect Collection with a minimum of 8 insects that affect cows. Note, this could be pests, such as flies, mosquitoes or insects that eat crops that cows use as feed, such as corn, hay or oats.
Environmental Science: Draw a diagram of your beef set up. From that diagram, show how you can protect resources, such as groundwater. Include manure management and storage of hazardous materials. Check with MSU Montcalm Extension’s groundwater resources for more information about “Farm*A*Syst.”
Foods & Nutrition: Outline the nutritional content of beef (it varies depending on the cut.) Include sample recipes of “healthy” beef foods.
Advertising: Create an advertisement for the beef industry or for your specific steer market project. The ultimate goal is to market your project to buyers.
Record Book Judge’s Comments
Judges should use this space to include any additional comments they may have in regards to this record book. Suggestions for future record books may be valuable!
12
13
4-H Beef Record Book Score Sheet
(Ages 12 - 15): 4-H Member: ______________________________________________ 4-H Club: _________________________________________________
Page Possible Points
Your Points
1 & 2 COVER SHEET & WHY KEEP RECORDS 5
All information is completed and
has a Leader’s signature.
3 MEMBER ACHIEVEMENT SUMMARY 10
All information is neat and complete.
All questions are answered.
4 4-H BEEF PROJECT ANIMALS 10
Information complete on PRIMARY animal.
All weights/prices recorded.
5 4-H BEEF PROJECT PHOTOGRAPHS 10
A beginning and final photograph is included.
6 MONTHLY FEED COSTS 10
Table completed and totals tabulated.
7 PROJECT EXPENSES 10
Table completed and total expenses calculated.
8 4-H BEEF WEIGHT RECORD 15
Calculations are completed and questions answered.
9 MARKET BEEF BREAK EVEN PRICE 15
Calculations completed and questions completed.
10 KNOW YOUR CUTS OF MEAT 15
Worksheet completed.
11 EXTRA CREDIT (Projects not required.) Up to 20
Points are at Judge’s Discretion.
TOTAL POINTS
A: 100 - 85, B: 84 - 75, C: 74 - 60, No Rating: 59 - 0 100